Grilled Chicken Bruschetta

This is made as a light and simple, low carb, gluten-free dinner, but if you want the carbs this would also be great over whole wheat pasta or even served with some crusty bread to soak up the juice.

Grilled Chicken Bruschetta (serves 4)

3 medium vine ripe tomatoes

2 small cloves garlic, minced

½ dl (1/4 cup) chopped red onion

2 tbsp fresh basil leaves, chopped

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

salt and fresh cracked pepper to taste

85 g (3oz) part skim mozzarella, diced

½ kg (1.25 lbs) chicken cutlets

Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve. Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

I did this for my family yesterday and it was sooo yummie!
My mum is a vageterian so i just fried some whole wheat bread in olive oil (instead for chicken ) for her :)
Put some salt on the bread and it taste really good!
xx

2012-11-06 16:34:36

lena

I did this for my family yesterday and it was sooo yummie!
My mum is a vageterian so i just fried some whole wheat bread in olive oil (instead for chicken ) for her :)
Put some salt on the bread and it taste really good!
xx